Orzo Pasta with Mushrooms, Leeks and Herbs

3/4 cup orzo pasta
1 tablespoon margarine or butter
4 ounces assorted fresh mushrooms such as crimini, chanterelles, shiitakes, or white, sliced or quartered (1-1/2 cups)
1 leek or 2 large green onions, chopped (about 1/3 cup)
1/4 teaspoon pepper
1/8 teaspoon salt
1 clove garlic, minced
1/4 cup water
1 teaspoon snipped fresh marjoram or 1/4 teaspoon dried marjoram, crushed
1 teaspoon fresh basil, chopped or 1/4 teaspoon dried basil
1/2 teaspoon instant beef or chicken bouillon granules
Grated Romano cheese (optional)

Serves: Makes 4 to 6 side-dish servings

Preparation Instructions:
Prep Time: 20 minutes

Cook orzo according to package Directions; drain well.

Meanwhile, in a large skillet heat margarine or butter over medium-high heat; stir in the mushrooms, leek or green onion, pepper, salt, and garlic. Cook, uncovered, for 5 minutes. Add water, marjoram, and bouillon granules. Reduce heat; cook till liquid is almost absorbed, about 6 minutes, stir in fresh basil.

Toss mushroom mixture with pasta. Sprinkle with Romano cheese, if desired.

Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Oyster Mushrooms

OYSTER Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin, which aids metabolism

Oysters are an excellent compliment to fish and chicken dishes. Sauté with garlic or onions to bring out flavor, combine with crimini or shiitakes, or roast, broil or grill them for variety.